Email to Cat      

Ultimate Ice Cream Sandwich

Source of Recipe

From "Gather At Home" by Monika Hibbs


Recipe Introduction

"Enjoying homemade ice cream sandwiches dipped in melted chocolate and sprinkles with family is the perfect way to kick off summer. Our food editor, Erin, is to thank for bringing the homemade version of this favorite childhood treat to life. Erin's recipe includes the traditional vanilla and chocolate flavors we all loved as kids. The ice cream dripping down your arm and the chocolate biscuit stuck in your teeth will leave you feeling nostalgic for summers past."

List of Ingredients

â—¦ 1 cup dark unsweetened cocoa powder
â—¦ 2 cups all-purpose flour
â—¦ â…” cup granulated sugar
â—¦ 1 ½ teaspoons fine salt
â—¦ ¾ teaspoon baking soda
â—¦ 1 cup unsalted butter, cubed and at room temperature
â—¦ 1 teaspoon pure vanilla extract
â—¦ 6 cups real vanilla ice cream
â—¦ ½ cup rainbow sprinkles
â—¦ 1 cup chopped semi-sweet chocolate or chocolate chips
â—¦ 1 tablespoon coconut oil


Recipe

Sift the cocoa powder into a medium bowl. Whisk in the flour, sugar, salt, and baking soda. Transfer the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and vanilla and mix on medium speed for 3 to 4 minutes, until the mixture has a sand-like texture. Use your hands to bring together the dough before dividing it into two equal portions. Shape each portion into a large disc, about ½ inch thick. Wrap each disc in plastic wrap and refrigerate for at least 2 hours, or overnight.

Preheat the oven to 325° F. Line two baking sheets with parchment paper.

On a lightly floured surface or between two sheets of parchment paper, roll out the discs until they are about â…›-inch thick. Using a 4-inch round cookie cutter, cut out the cookies and transfer them to the prepared baking sheets, leaving ½ inch between cookies. If the dough has softened, place the cookies in the freezer for about 30 minutes to chill so they hold their shape while baking. Bake for 10 to 12 minutes, until the cookies puff up slightly. Let cool for two minutes before transferring the cookies to a wire rack to cool completely.

Place a cookie on a cutting board or clean counter, rounded side down. Scoop a large helping of ice cream onto the cookie, then place a second cookie on the ice cream, rounded side up, to create a sandwich. Gently press down on the second cookie until the ice cream fills the space between the two cookies. Repeat until all the cookies have been used. Wrap each sandwich in plastic wrap and freeze for a minimum of two days. The longer they're in the freezer, the softer the chocolate biscuits will get.

Line a baking sheet with parchment paper. Pour the sprinkles in a small bowl and set aside.

In a small saucepan, bring 1 inch of water to a simmer. Add the chocolate and coconut oil to a medium heatproof bowl. Place the bowl over the saucepan, ensuring that it does not touch the water, to create a double boiler. Stir until the chocolate has melted. Remove the bowl from the heat and let the chocolate cool for about 5 minutes.

Dip half of each frozen sandwich into the melted chocolate mixture and then into the bowl of sprinkles. Place the finished sandwiches on the lined baking sheet, sprinkles side up, and return them to the freezer. Once the chocolate has set completely, wrap the sandwiches in plastic wrap and store them in the freezer, or serve immediately.

Makes 8 sandwiches




✰ To create perfect ice cream cylinders for the filling, remove the ice cream from the fridge and let soften for about 15 to 20 minutes. Spread it in an even layer about 1 ½ inches thick in a 13- by 9-inch baking dish lined with parchment paper. Place the baking dish in the freezer until the ice cream is completely solid again, then cut out ice cream circles with the same round cookie cutter you used for the cookies.